Moroccan Couscous Salad

Ingredients

• 2 cups Chicken Broth

• 1 1/2 cups Couscous

• 2 Tbsp Marrakech Moroccan EV Olive Oil

• 1/3 cup Dried Apricots slivered

• 2 2/3 cup sliced Almonds toasted

• 1/4 cup Dried Currants

• 2 Tbsp Balsamic (Vanilla Pomegranate or Sweet Raspberry)

• 1/2 cup Fresh Mint finely minced

• 1 tsp Sea Salt (Murray River or Himalayan)

Instructions

1. In a medium saucepan, bring the broth to a boil. Stir in the couscous. Cover the pan, remove from the heat and let stand for five minutes.

2. Transfer the couscous to a large bowl and fluff with a fork. Add the remaining ingredients and mix.

3. Transfer to a serving dish, garnish with mint and enjoy!